Adjika from parsley for the winter: the best recipes and cooking features

Adjika is the perfect complement to meat, fish, potatoes, cereals and baked vegetables. The main component of this fragrant sauce is garlic, pepper and herbs, the aroma of which makes special notes in the dish. A high content of useful properties of each product from the formulation can be saved by preparing the adzhika without cooking.

History of occurrence

The sauce was invented by Abkhazian shepherds. Adjika in translation means "salt". They used it initially as an additive, which was introduced into the feed of goats and lambs. After all, after drinking a salty mixture, the animals wanted to drink and eat in larger quantities. So, they increased their weight much faster. Over time, in adzhika, various herbs were added to increase the volume of the mixture. After all, salt at that time was an expensive pleasure. Thus, it was saved.

Recipes for Adjika

Today Abkhazian cuisine offers us many varieties of recipes for preparing Adjika. As a rule, each housewife makes seasoning according to her own recipe, adhering to centuries-old traditions. But in every mountain region, ajika means different mixtures. For example, in the Caucasus - this is a sauce or seasoning, in which you can rasppot red and spicy pepper, salt, sugar, spicy herbs.

Adjika with parsley, prepared for the winter , is quite useful, and its recipes are accessible and simple. In order to prepare the sauce, you need to buy all the necessary ingredients. Then you grind the vegetables and mix all the ingredients. Using food, flavored with such a mixture, you can avoid winter colds. After all, adzhika contains a huge amount of vitamins and minerals.

Adzhika vegetable with parsley

So, today, during times of healthy food, the processing of food thermally goes to the background. Increasingly, one can find recipes in which products are consumed raw. Adjika with parsley, without cooking made, is one of them. To prepare this sauce, the following products should be prepared:

• Tomatoes - 0,4 kg.
• Apples of sweet varieties - 0.3 kg.
• Bitter pepper (chili) - 5 pieces.
• Bulgarian sweet pepper - 0,5 kg.
• Garlic - 5 denticles.
• Carrots and parsley root - 0.3 kg each.
• Mustard mustard - 100 gr.
• Vinegar 9% - 10 tablespoons.
• Tomato paste and salt - 2 tablespoons each.

In order to adzhika of parsley came out successful, you should adhere to your taste preferences. And adjust the sharpness by adding or removing chili. Keep in mind that in due course adzhika insists. Its taste is fully revealed one day after cooking.

So, all the necessary vegetables should be thoroughly rinsed under running water, cut finely (the pieces can be of arbitrary shape) and let it through the meat grinder. You can use a blender. But then there is a possibility that the size of the ground particles will be too large.

Then add the tomato paste to the resulting mass. It saturates the finished ajika with a beautiful red color that fresh tomatoes can not give. After that, add vinegar, mustard and salt to the mass. Stir and leave for several hours. Then we lay out according to previously sterilized jars, we seal them and put them in a cool place.

Adjika tomato with parsley

Adjika from parsley, for the winter without cooking made, is another wonderful way to get a delicious sauce, which is a well of micronutrients. To prepare it you need to buy:

• Ripe tomatoes - 6 kg.
• Garlic - 500 gr.
• Red sweet pepper - 4 kg.
• Chili pepper - 6 pieces.
• Parsley (herbs) - 500 gr.
• Vinegar 6% - 500 ml.
• Spices (salt, pepper) to taste.

All the prepared vegetables are washed and dried. Tomatoes must be cut into slices or into four parts. We remove the peppers from the seeds and divide them in half. Garlic is released from the husk, chopped into chopped pieces, and chopped parsley. Each vegetable is in turn passed through a meat grinder, blender or food processor. In the resulting mixture, add parsley, spices and vinegar, mix. We put it in cans and send it to a cool place. This adzhika with parsley (for the winter) is an excellent option to leave the smell of summer and heat the dishes in the cold season.

Adjika for the winter (without cooking) with chili

One of the ancient recipes is the preparation of sauce with the use of hot pepper. From ancient times the whole process of grinding was carried out on a special stone. Such an adaptation was in every Abkhazian yard, where the elder woman was preparing an aromatic seasoning. Today, all chopping is carried out with the help of a meat grinder or blender, but in remote villages you can still meet wonderful stones with a fragrant surface.

The recipe for aziki from parsley with chili is quite simple. But it requires a little preparation. To ensure that the sauce has the necessary consistency, pepper before serving should be slightly dried or podvyalit. For this, it can be decomposed for a couple of days in the sun. The use of fresh pepper is possible - it all depends on the preferences.

So, you will need:

• Garlic - 0,5 kg.
• Chili pepper - 1 kg.
• Salt extra - ¾ cup.
• Dill in seeds.
• Green parsley - 0.3 kg.
• Cilantro is a bunch.
• Seasonings "Khmeli-Suneli" - 1 package.
• A pinch of coriander and cumin.

This set of components is classic. But it can be complemented with your favorite spices, herbs and herbs to taste. After ajika from parsley can be cooked with any changes. So, if there are no lovers of sharpening, chili is permissible to replace the usual sweet pepper. The vegetable you choose should be cut, remove the seeds (this is important, because they can give the adzhik bitterness), chop, add finely chopped greens, mix. All the spices are pre-fried before the appearance of aroma, grind them in a coffee grinder or crushed in a mortar. All the ingredients are mixed. Leave the mass to insist on a couple of hours. Then we spread it into a prepared, sterilized container.

Adjika with parsley

In order to make the parsley paste suitable for winter storage, it is necessary to add more salt to the recipe. Keep it in a sterilized container. For this recipe you need a large amount of parsley and bell pepper. They are taken in the same volume, for example, for half a kilogram. To adjika had an interesting texture, you can take peppers of different colors.

To make the sauce sharp, you can add bitter pepper in the amount of six or eight medium-sized peppercorns. If the pods are large, then the use of four vegetables will suffice. Also, by the way, the addition of tomato paste - for the extravaganza of taste. You can replace it with half a kilogram of ripe tomatoes and a couple of garlic heads.

Vegetables are crushed with a meat grinder or a hand blender. Half the glass of sugar, one spoon of salt and half a glass of sunflower oil are poured into the mass. All is thoroughly mixed - the sauce can be served to the table. If you use this method of preparation, you will get a perfect adzhika from parsley for the winter. Recipes do not contain recommendations regarding the heat treatment of the sauce. The main thing is to put it in sterilized dishes, after adding a little more salt.

Adjika from the root of parsley

Today there are many varieties of recipes of Abkhazian sauce. This and adzhika from tomato with parsley, various vegetables. But still there is a recipe, where the main ingredient is the root of parsley. It contains the following ingredients:

• Sweet pepper - 1,5 kg.
• Garlic - 0,5 kg.
• The tomato is ripe or in paste - 2 kg or 1 liter.
• Salt, sugar - to taste.
• Ground pepper - whisper.
• Sunflower oil - 3 tablespoons.

Each ingredient is ground. Everything is mixed, spices and butter are added. Then the finished adzhika needs to be spread over the banks or in another sterile container and sent to storage in the refrigerator or cellar.

The result

If there is such a wonderful sauce on the table, like the Abkhazian ajika from parsley, then the hostess can not escape the praise from all the guests. The dish will perfectly complement meat, fish, vegetables baked, potatoes or cereals. Tasting an aromatic mixture in the cold season, you can raise immunity, because all the useful vitamins and trace elements have not left the jar due to heat treatment. In addition, this seasoning is environmentally safe and does not contain preservatives.